Orange-Tarragon Chicken
Recipe: #24912
September 22, 2016
Categories: Chicken, Orange, Passover, Sunday Dinner, Oven Bake, Gluten-Free, Heart Healthy Low Calorie, Low Fat, No Eggs, Non-Dairy, Alcohol, Boneless Pieces, Kosher Meat, Chicken Dinner, more
"Yummy baked chicken flavored with citrus and tarragon. I like recipes that let me sit and relax with guests while it cooks and smells amazing. Prep time is marinating time."
Ingredients
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- Garnish
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Nutritional
- Serving Size: 1 (169.4 g)
- Calories 186.5
- Total Fat - 2.5 g
- Saturated Fat - 0.6 g
- Cholesterol - 272.2 mg
- Sodium - 180.1 mg
- Total Carbohydrate - 19.4 g
- Dietary Fiber - 0.9 g
- Sugars - 16.2 g
- Protein - 20.4 g
- Calcium - 28.6 mg
- Iron - 3.1 mg
- Vitamin C - 19.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place chicken breast halves in a 13 x 9 x 2 inch baking dish.
Step 2
Combine orange rind and the next 9 ingredients; stir well. Pour the orange juice mixture over the chicken; cover and marinate in the refrigerator 2 hours.
Step 3
Bake the chicken, covered, at 350° for 40 to 50 minutes or until the chicken is done. Remove chicken to a serving platter keep warm.
Step 4
Place the remaining liquid in a saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 2 minutes. Combine cornstarch and Grand Marnier, stirring well. Add cornstarch mixture to the liquid in the saucepan; cook 1 minute or until the mixture is slightly thickened. Pour the sauce over the chicken. Garnish, if desired.
Tips
No special items needed.